Pumpkin Whoopie Pies

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As far as flexible foodstuffs, nothing beats the pumpkin. It does everything — soups, main dishes, appetizers, side dishes and, my personal favorite, dessert.  The Whoopie Pie is an extremely popular dessert here in Maine. It comes in many permutations besides the most popular chocoate.  It didn’t take much to make the Pumpkin Whoopie Pie one of my top two flavored whoopie pie recipes.

Ingredients for the Cookie Part:

3 c all-purpose flour
1 t salt
1 t baking powder
1 t baking soda
2 T ground cinnamon
1 T ground ginger
1 T ground cloves
2 c firmly-packed dark brown sugar
1 c vegetable oil
3 c pumpkin puree – chilled
2 large eggs
1 t pure vanilla extract

Ingredients for the Cream Cheese Filling:

3 c confectioners’ sugar
1/2 c (1 stick) unsalted butter, softened
8 oz cream cheese, softened
1 t pure vanilla extract

Make the cookies:

Preheat oven to 350 degrees. Line two baking sheets with parchment paper or a nonstick baking mat. Set aside

In a large bowl, whisk together flower, salt, baking powder, baking soda, cinnamon, ginger and cloves; set aside. IN another large bowl, whisk together brown sugar and oil until well combined. Add pumpkin puree and whisk until combined. Add eggs and vanilla and whisk until well combined. Sprinkle flour mixture over pumpkin mixture whisk until fully incorporated.

Using a small ice cream scoop with a release mechanism, drop heaping tablespoons of dough onto prepared baking sheets, about 1″ apart. Transfer to oven and bake until cookies are just starting to crack on top, and a toothpick inserted into the center of each cookie comes out clean; about 15 minutes. Let cool completely on baking sheets.

Make the filling:

Sift confectioners’ sugar into a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth.  Add cream cheese and beat until well combined.  Add confectioners’ sugar and vanilla; beat until just smooth. (Filling can be made up to a day in advance. Cover and refrigerate; let stand at room temperature to soften before using.)

Assemble the whoopie pies:

Line a baking sheet with parchment paper; set aside.  Transfer filling to a disposable pastry bag and snip the end. WHen cookies have cooled completely, pipe a large dollop of filling on the flat side of half the cookies. Sandwich with remaining cookies; pressing down slightly, so that the filling spreads to the edge of the cookies. Transfer to prepared baking sheet and cover with plastic wrap. Refrigerate cookies at least 30 minutes before serving and up to three days.

Photo credit: alifayre

Comments

  1. Lisa says:

    Sabrina, this sounds wonderful. I love pumpkin and ginger and sweet treats.

  2. Sabrina Fobes says:

    Thanks, Lisa. And the filling is just a little bit different from a traditional whoopie pie filling. They are good!

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